I was so impressed during my visit in January that I considered it the best sushi restaurant in Japan. I wanted to come back, so I made a reservation for April during my summer vacation. While summer sushi may not be as exceptional as winter sushi, the skill of the chef lies in how deliciously they can present the finest ingredients. It was truly wonderful!Here are some highlights:- Hokkaido Hairy Crab and Oita Purple Sea Urchin- Hiroshima Junsai (water shield)- Simmered Octopus and Abalone- Tsushima Flounder and Hokkaido Mashike Botan Shrimp- Dish featuring Jure (gelée) with Tokyo Bay Spanish Mackerel- Fried Oysters from Senpōan- Yatsushiro Eel with Vinegar- Monkfish Liver~~Nigiri~~- Munakata Spear Squid- Hokkaido Flounder??- Baby Horse Mackerel- Marinated Shima Aji (striped jack)- Water Eggplant- Akami from Shiogama- Chutoro (medium fatty tuna)- Otoro (fatty tuna)- Kuruma Ebi (sweet shrimp)- Horse Mackerel- Sea Urchin from Imabari, Ehime- Anago (sea eel)! Perfect!- Tamashiba Shrimp and Yam- Kanpyo RollI was told that if I want to come back for dinner, I can only book for the third visit onward, but there are openings for the pairing course on weekends in December. I’m looking forward to the next dinner experience!
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